Best Cocoa Almond Meringue Cookies Recipes
COCOA-ALMOND MERINGUE COOKIES
Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Fold in 1/4 cup cocoa. Place mixture in a pastry bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. , Dust cookies with remaining cocoa. Carefully remove from parchment. Store in an airtight container.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 1g protein.
COCOA ALMOND MERINGUE COOKIES
Steps:
- Preheat oven to 300ºF. Line two baking sheets with parchment paper or silicone baking mats. Sift confectioners' sugar, ground almonds and cocoa. Set aside dry ingredients. In the bowl of a stand mixer on medium speed, using the whisk attachment, whip the egg whites and salt until the whites are opaque. Increase to medium-high speed and continue to whip while adding the granulated sugar 1 tablespoon at a time. Continue whipping until the whites are shiny and hold a stiff peak. Beat in vanilla extract. Remove bowl from mixer and gently fold in the dry ingredients, followed by the chocolate chips, with a large rubber spatula. The whites will deflate a little bit, but fold quickly and gently to minimize the deflation. Drop the batter by tablespoonfuls onto your prepared baking sheets spacing them about 2 inches apart. Dust the tops lightly with confectioners' sugar. Bake at 300ºF for 10 minutes, then, without opening the oven door, lower the temperature to 200ºF and bake for 1 hour more. Remove from oven and allow meringues to cool completely on the baking sheet. Carefully peel meringues off the parchment.
COCOA-ALMOND MERINGUE COOKIES
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
- Fold in 1/4 cup cocoa. Place mixture in a pastry or heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment paper-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours.
- Dust cookies with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container.
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